From Our Family’s Smokehouse… To Your Family’s Table!

08 Mar Delicious Deviled Eggs & Ham

Posted at 15:12h in Recipes by
             As if deviled eggs weren’t already irresistible, try loading them up with some of our ground ham and some cheese! These eggs will be the first thing to go at your Easter dinner!
Serves: 6
Ingredients
  • 6 eggs, hard boiled
  • 3 T. mayonnaise
  • 1 T. mustard
  • dash of salt and pepper
  • ½ T. sugar
  • ½ tsp. vinegar
  • 4 T. of Broadbent ground ham, additional if garnish is desired (Click HERE to view our ground ham)
  • 4 T. cheddar cheese, grated
  • parsley for garnish
  • paprika for garnish
Instructions
  1. Peel hard boiled eggs. Cut in half lengthwise.
  2. Add egg yolks to food processor and process until smooth.
  3. Add mayo, mustard, salt and pepper, sugar and vinegar to food processor. Pulse until smooth and combined.
  4. Add ham and cheese and pulse a few times. Don’t pulse too much or the ham and cheese will be pulverized and disappear!
  5. I used a cookie scoop to scoop the yolk mixture back into the egg whites. If you want the eggs to be pretty and fancy you could pipe the yolk mixture into the egg whites.
  6. Garnish with additional ham, cheese, parsley and paprika.
  7. Refrigerate until serving.

Let us know if this recipe was a hit for you and your guests! Happy Cooking!

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Broadbent B&B Foods
manager@broadbenthams.com

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.